Roasted Tomato and Chipotle Salsa
Recipe from Ed Kernan
Poblano peppers are on the mild side. If you want to increase the heat, jalapeno or serrano peppers are good options. The mint adds a brightness to the salsa that will help all the flavors pop.
2 cups
What You'll Need
Ingredients
- 3 roma tomatoes, halved
- 1 yellow onion, peeled and cut into quarters
- 1 poblano pepper, stemmed and halved lengthwise
- 2 garlic cloves
- ¼ cup mint
- 1 teaspoon ground cumin
- Juice from half a lime
- Salt to taste
- Cooking oil
Directions
Step 1
Preheat the Wonder Oven on Roast to 425℉. Place tomatoes, onion, and pepper on the Bake Pan. Drizzle and toss with oil, then season with salt. Roast until slightly charred, (about 20 to 25 minutes).
Step 2
Remove the Bake Pan from the oven. Set aside to let tomatoes, onion, and pepper cool to room temperature.
Step 3
Once at room temperature, add the tomatoes, onion and pepper to the 750mL vessel, along with any juices in the Bake Pan. Add in garlic, cilantro, mint, and cumin.
Step 4
Attach the blender blade to the 750mL vessel, then place on the blender base and blend until smooth.
Step 5
Remove the 750mL vessel from the blender and remove the blades. Squeeze in lime juice and stir in salt. Adjust seasoning with more salt and lime juice as needed.
Tip:
As you adjust the seasoning, use your favorite tortilla chips to taste. There is a different amount of salt on the chips depending on the brand you choose, so this will impact how much you season the salsa.
